Roast Beef and Gravy

This is a simple slow-cooker roast beef with a plain gravy. The taste of the gravy will be strongly influenced by the beef stock you use – I used Campbell’s liquid stock and we both thought it was a reasonably good substitute for regular carby gravy.

Ingredients:

1 kg (2.2 lbs) beef shoulder roast

500 ml (16.9 fluid oz) of beef stock

1 Tbsp of guar gum

Salt and pepper

Recipe:

Put the beef in a slow-cooker together with the beef stock, salt and pepper, and any other spices you want.

Cook on low for approximately 8 hours.

Remove the beef from the slow-cooker and allow it to settle for half an hour before carving.

After removing the beef, add the guar gum to the beef stock and meat juices taking care to sprinkle it over the liquid and whisk immediately to avoid lumps.

Leave the stock in the slow-cooker on low for another half an hour (while the beef settles) to allow it to thicken into a gravy.

Serve the sliced beef with the gravy poured over it.

Note that one serving below is for 170 g (6 oz) of the beef and 1/4 of the gravy.